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Featured Recipe

Rivers Native Soup

Description: Spicy white soup from the Kalabari and Okrika regions of Rivers state, Nigeria. This soup, rich in assorted sea foods and (your choice of ) soft succulent meat, is popularly eaten with semovita or pounded-yam.


Preparation Time: 30mins
Cooking Time: 1hour
Ingredients: (serves 6 persons)                                          Quantity
Fresh Goat Meat                                                                   1/2Thigh
ShelledPeriwinkle                                                                  2 Cups
Dressed Oysters                                                                    1 CupDried
Crayfish/Fresh Prawns                                                        1 Cup

Fresh/Dried Pepper                                                              To taste

Patmenger Leaves                                                                 1 Small bunch

Yam                                                                                          1 Small slice

Okra                                                                                         10 Medium fingers

Onions                                                                                      1 Large bulb

Stock cube                                                                                2 Cubes  

Method:

1. Wash goatmeat and season with salt,pepper, 1 stock cube and onions. Cook until meat is very tender.

2. Wash oysters, prawns and periwinkles, add to steaming meat and cook for a few minutes.

3. Wash and cut okra into tiny pieces (note: do not grate)

4. Add 1 table spoon of palm oil and other stockcube

5. Cut yam into smaller pieces and add to meat. Allow to cook till soft. Remove yam and pound into very smooth paste, mould into tiny balls and return to the pot.

6. Add the okra, ground crayfish, and shredded patmenger leaves. Allow to simmer.

7. Stir gently and add salt to taste.

8. Simmer for a few minutes.

9. Serve with Semovita, Eba, or Poundedyam.